Reuben Quesadillas Recipe

There’s something magical about the combination of tangy sauerkraut, savory corned beef, gooey Swiss cheese, and creamy Russian dressing. Now imagine all that classic Reuben flavor tucked into a crispy, golden quesadilla. This Reuben Quesadilla is an irresistible fusion that’s quick, easy, and perfect for lunch, dinner, or even a party appetizer!

I first tried this recipe when craving a Reuben sandwich but had only tortillas in the pantry. The result? A new family favorite that’s been on rotation ever since. Ready to elevate your quesadilla game? Let’s dive in!

Why You’ll Love This Reuben Quesadilla

Get ready to meet your new go-to meal! These Reuben Quesadillas are bursting with bold flavors and couldn’t be simpler to make.

• Quick and Convenient: With just 20 minutes from start to finish, these quesadillas are perfect for busy weeknights or last-minute snacks.
• Minimal Ingredients: You’ll only need a handful of pantry and deli staples to bring this recipe to life.
• Crowd-Pleaser: Whether you’re serving family dinner or hosting friends, these quesadillas are always a hit.
• Customizable: From swapping out corned beef to using gluten-free tortillas, this recipe adapts beautifully to your needs.

Once you try these, you'll see why they’re so much more than just a sandwich in disguise!

Ingredients Notes

The beauty of this recipe lies in its simple, yet flavorful ingredients. Each one contributes to that signature Reuben taste while blending seamlessly in quesadilla form.

• Flour Tortillas: Opt for large, soft tortillas that are easy to fold and crisp up nicely. Whole wheat or gluten-free options also work well.
• Corned Beef: Thinly sliced corned beef is the star of this dish. Leftovers from St. Patrick's Day? Perfect! If not, your deli counter will have just what you need.
• Swiss Cheese: Melty, nutty, and classic, Swiss cheese binds everything together. Feel free to experiment with other cheeses like Gruyère or provolone for a twist.
• Sauerkraut: Tangy and full of flavor, sauerkraut gives this dish its unmistakable Reuben vibe. Be sure to drain it well to avoid soggy quesadillas.
• Russian Dressing: Creamy, tangy, and slightly sweet, this dressing ties everything together. Thousand Island dressing makes a great substitute in a pinch.
• Butter or Oil: A light coating ensures your tortillas crisp up perfectly without sticking to the pan.

No special equipment is required—just a large skillet and a spatula, and you’re good to go!

How to Make Reuben Quesadillas

Making Reuben Quesadillas is as easy as layering, folding, and cooking. Here’s how to do it step by step:

1. Prepare the Fillings: Start by draining your sauerkraut and patting it dry with paper towels. Thinly slice your corned beef if it isn’t already pre-sliced, and have your Swiss cheese and Russian dressing ready to go.
2. Assemble the Quesadilla: Lay one tortilla flat on a clean surface. Spread a thin layer of Russian dressing over half of it. Top with a handful of Swiss cheese, a generous layer of corned beef, and a small pile of sauerkraut. Add another layer of cheese to help everything stick together.
3. Fold and Press: Fold the tortilla in half, pressing gently to seal the edges. Repeat with the remaining tortillas and fillings.
4. Cook to Golden Perfection: Heat a large skillet over medium heat and add a small amount of butter or oil. Once melted and shimmering, place a quesadilla in the pan. Cook for 2-3 minutes on each side, until the tortilla is golden brown and crispy, and the cheese is fully melted.
5. Slice and Serve: Transfer the cooked quesadilla to a cutting board and let it rest for 1-2 minutes before slicing into wedges. Serve with extra Russian dressing for dipping.

From start to finish, you’ll have a golden, gooey quesadilla that’s bursting with flavor in just 20 minutes!

Storage Options

Got leftovers? These quesadillas store beautifully, making them great for meal prep or snacks later in the week.

• Refrigerate: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To prevent sogginess, wrap them in paper towels before sealing the container.
• Freeze: For longer storage, wrap each quesadilla tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months.
• Reheat: Reheat in a skillet over medium heat for 2-3 minutes per side to restore that crispy exterior. Avoid microwaving, as it can make the tortillas soggy.

Variations and Substitutions

The beauty of this recipe lies in its versatility. Here are some ways to mix things up:

• Protein Swaps: Not a fan of corned beef? Use pastrami, turkey, or even roast beef for a different spin.
• Cheese Alternatives: While Swiss cheese is traditional, try cheddar, mozzarella, or even a spicy pepper jack for a bold twist.
• Tortilla Options: Experiment with different tortillas, like spinach wraps, whole wheat, or low-carb varieties.
• Vegan Version: Replace the meat with sautéed mushrooms or marinated tofu, use vegan cheese, and opt for a plant-based dressing.
• Extra Crunch: Add a handful of crushed rye chips or crispy onions inside the quesadilla for added texture.

Feel free to get creative—this recipe is a blank canvas for all your flavor ideas!

These Reuben Quesadillas are a delicious, unexpected twist on a deli classic. Whether you’re indulging in comfort food at home or whipping up a quick meal for guests, they never fail to impress. So, grab your ingredients and start cooking—you’re in for a real treat!

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